Speedy recipes, cooking hints to the rescue

Reader Gerald Stewart of Vista reminded me of a home-economics
class basic: "The best tip I have is to cook as much as you can
when you do cook, then put single servings into zip-lock sandwich
bags, put a bunch of those into gallon zip-lock bags and then
freeze. I can usually get 15 to 30 meals with only one batch of
dirty dishes." This is an excellent reminder that the freezer is
our friend! If you can find the time to cook, it pays to make
double or triple batches of dishes your family enjoys, portion the
food accordingly and freeze it for later microwaving or oven
reheating.

Gerald points out that this works especially well with full-size
turkeys (or roasts, if you prefer) when they're on sale. A 12-pound
turkey he recently roasted yielded 15 zip-lock bag portions of
sliced turkey and gravy. "With canned corn or beets and a quick
salad from store-bought prepared lettuce," he writes, "the turkey
and gravy becomes a quick meal. … I have my own 'TV dinners,' but I
have controlled the fat, salt and cholesterol." Gerald, you are so
right. Prepared foods can be very high in salts, fats and sugars,
and it's great to be able to control these substances.

Cooking a turkey isn't a speedy undertaking, but it is a project
that pays dividends if you can do it over the course of a weekend.
Of course, you have to know how to take a turkey apart, but the
only way to learn is to get in there and do it. (Trust me, that's
how we all learned!)

Gerald adds that the turkey carcass, once you've removed most
(not all) of the meat, can make a good soup or casserole base. Put
the bones in your slow cooker with a couple of bay leaves and
chopped cloves of garlic (or your favorite soup seasoning) and
water to cover, and let them simmer. Then strain the broth. (I put
mine in the fridge for a day to be able to scoop off the solidified
fat that rises to the top after chilling.) Pack the broth into
containers, freeze it, and on a busy night, defrost the broth,
bring it to a boil, and add your favorite frozen (or fresh, if you
have time to prep them) veggies and some noodles or tiny pasta. If
you prefer a casserole-like dish, add enough pasta to absorb all
the broth. If you'd rather have soup, add just a small amount of
pasta.

Now, if you don't have time to cook a turkey, this fast recipe
is from Marilyn Holst of Vista. Chicken Piccata is one of my
favorite restaurant dishes, but I had no idea it was so easy to
make at home. Chicken breasts and cutlets are one of those kitchen
staples that should always be kept on hand, because they lend
themselves to many recipes and to speedy cooking. Thanks,
Marilyn!

Chicken Piccata

8 chicken cutlets (See note)

3 tablespoons vegetable oil

1/2 cup dry white wine

1 garlic clove

3/4 cup low-sodium chicken broth

3 tablespoons fresh lemon juice

2 tablespoons capers, drained

3 tablespoons unsalted butter

Fresh lemon slices

Chopped fresh parsley

Season cutlets with salt and pepper, then dust with flour. Spray
a saute pan with nonstick spray; add vegetable oil and heat over
medium-high heat.

Saute cutlets for 2-3 minutes on one side. Turn cutlets over and
saute the other side for 1-2 minutes with pan covered. Transfer
cutlets to a warm plate; pour fat from the pan.

Deglaze pan by adding wine and minced garlic. Cook until garlic
is slightly brown and wine has nearly evaporated, about 2
minutes.

Add broth, lemon juice and capers. Return cutlets to pan and
cook on each side 1 minute. Transfer cutlets to a warm plate.

Note: Cutlets are whole chicken breasts that are sliced in half
horizontally to make two thinner pieces.)

Reader Rescues: Ree Jarrett of Vista is still looking for
unusual candy recipes. And Linda Murphy of Vista is looking for a
recipe for a breakfast bar made with coconut and cranberries. If
you have a recipe to share or a question, send it to the address
below. Thanks!

Laura Groch is the Features editor of the North County Times.
Send items to Bites and Pieces, North County Times, 207 E.
Pennsylvania Ave., Escondido, CA 92025 or e-mail to
bites@nctimes.com
.